Download Lunch Menu

Appetizers

Black Bean Cakes  G, V

Roasted red peppers, garlic, scallions, cilantro, smoked oregano salsa and avocado cream. 9.00

Cheese Fondue V

A blend of Vermont cream and cheeses, a blue cheese gratin and local honey with sliced apples and house made flatbread. 12.00

New England Cheese Board  G, V

A pair of Local artisan cheese served with accompaniments. 12.00

Shacksbury Cider Braised Pork Belly G

Vermont raised, crisped up… with creamed beets, mustard aioli, cherry-cranberry relish. 12.00

Mediterranean Rice Bowl G, V

Olives, artichokes, roasted red peppers, Jasmine rice, Maplebrook Farms feta, olive oil & garlic broth. 10.00

Calamari

Tossed with pickled peppers, parsley & banana pepper vinaigrette, served with ancho pepper sauce & lemon. 10.00

Warm Butter Poached Lobster

Potato puree with chowder essence, oyster cracker crumble, parsley & lemon. 12.00

Vermont Maple Roasted Acorn Squash G, V

Red curry, coconut milk broth, scallion & toasted almond. 9.00

House Rolls

“Parker House” rolls with flavored butter.
Four rolls 2.00 / Six rolls 3.00

 

Soups

Sweet Potato-Squash-Apple G, V

Cup 4.00 / Bowl 5.00

Soup of the Day

Cup 4.00 / Bowl 5.00

 

Sides

Cheddar Polenta G, V

4.00

Quinoa Salad V

4.00

Hand-cut French Fries V

5.00

Homemade Chips V

4.00

Seasonal Vegetable G, V

3.00

Sweet Potato Hash V

4.00

Coleslaw G, V

4.00

Gluten Free Bread G, V

4.00

 

Salads

Roots G, V

Greens, shaved root vegetables & choice of dressing: buttermilk, maple vinaigrette or Greek. 7.00

Greek Kale G, V

Marinated olives, roasted red peppers, local feta cheese, sun-dried tomato pesto, onions, artichoke hearts, cucumbers & red wine vinaigrette. 10.00

Quinoa G, V

Toasted and tossed with local apples, dried cranberries, almonds, spinach & cranberry vinaigrette. 10.00

Beets G, V

Topped with lemon dressed arugula and red pepper relish, garnished with extra virgin olive oil and a Vt Butter & Creamery chèvre. 10.00

Winter Greens G, V

Grafton Village Cheddar cheese, pickled onions, oranges, dry cherry, toasted almond & buttermilk dressing. 10.00

Grilled Caesar G, V

Romaine hearts grilled and topped with Caesar dressing, parmesan cheese, granola, cranberry & walnut. 10.00

Sandwiches

Each sandwich comes with choice of side. Sub Gluten Free Bread or Flat Bread – 2

Pork Sandwich

Local pork slow roasted and tossed in our house made blueberry barbecue sauce, served with coleslaw and Cabot cheddar cheese on a toasted roll. 11.00

Turkey Sandwich

Green Mountain Smokehouse turkey breast served on toasted four seed bread with apple, onion and cranberry sage aioli. 10.00

Vermont Beef Burger

Ground locally sourced beef, served on a toasted roll with greens, balsamic-tomato jam, onion & pickle. 13.00

Chicken Cheesesteak

Ground local chicken, caramelized onions, spinach, pickled peppers and parmesan cheese sauce on a toasted roll. 11.00

Black Bean Sandwich V

A black bean cake served on toasted four seed bread with lettuce, smoked oregano salsa and Cabot cheddar cheese. 9.00

Chicken & Mushroom

Grilled local chicken thighs, roasted mushrooms, spinach and garlic mayonnaise in a grilled flat bread. 10.00

Emu & Pork Sausage

Locally raised & served in a toasted roll with tomatoes, scallions, ancho sauce, garlic and cheddar cheese. 12.00

Banh Mi V

Seared VT Soy Tofu, chili-lime dressing, shaved root vegetables, cilantro, pickled onions & greens in sourdough roll. 9.00

Corn Meal Crusted Cod Sandwich

Cast iron seared, toasted roll, lemon dressed arugula &
mustard aioli. 12.00

Grilled Cheese

Sour dough bread grilled with Cabot cheddar cheese, North Country Smokehouse bacon and baby arugula. 10.00

Add: Pork Belly – 4, Bacon – 3, Cheese or Over Easy Egg – 2
Sautéed Mushrooms or Onion – 1

 

Tacos

Fish Tacos G

Served in corn tortillas with Mexican style coleslaw, avocado cream and mango-chipotle sauce with choice of side. 13.00

Pork Tacos G

VT raised pork braised with apples and cider, served in corn tortillas with braised cabbage and scallion cream, with a choice of side. 13.00

 

Entrees

House Made Ravioli V

Beet & ricotta filling, carrot broth, red onion, spinach, sweet potato & chevre. 19.00

Local Beef G

Our cut of the day, prepared daily based upon availability. Market price

Seared VT Tofu G,V

Root vegetables, red curry-coconut milk broth, wilted spinach & house quinoa salad. 18.00

Arctic Char G

Porcini broth, stir fry of winter greens, dry cherry, garlic, marinated olives & Yoder Farm beans. 22.00

Add: Shrimp – 9
Add: Local Chicken – 6
Add: VT Soy Tofu – 5

V – Vegetarian G – Gluten-free

Please make us aware of any allergens so we may better serve you.

18% gratuity may be added to parties of 6 or larger. Roots reserves the privilege to add 18% gratuity to any check when both credit card receipts are removed from Roots/

Consuming raw or undercooked, meats, seafood or eggs may increase your risk of food borne illness.

Click Here for a downloadable version of the menu

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